Elizabeth Brown
Grape Fermenter
Posts:540
 | | 04/23/2004 8:58 PM |
| What is it that causes the subtle carbonation in some pinots. I just opened my fourth bottle of 1999 Williams Selymn that had this and I have only seemed to notice it in pinots. Is it a secondary fermentation happening in the bottle. I've heard people say it doesn't mean the wine is "bad" per se but i don't like it and usually do the sink dump.
Cheers! | | | |
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ormbee
Barrel Sampler
Posts:2397
| | 04/23/2004 9:52 PM |
| Just give it a good healthy swirl. They will blow off.
Whether it ends up meaning a bad bottle seems to be a subject of some debate. I expect many posts shortly. | | | |
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ChangeMe
Grape Sorter
Posts:377
| | 04/25/2004 3:53 PM |
| | When you say carbonation, are you also talking about a earthy, barnyard smell? | | | |
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Leonard Maran
Grape Fermenter
Posts:415
| | 04/26/2004 2:53 AM |
| | I dunno- could it have to do with whole cluster maceration? | | | |
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ChangeMe
Grape Fermenter
Posts:567
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Elizabeth Brown
Grape Fermenter
Posts:540
| | 04/26/2004 10:32 PM |
| Come to think of it I have experienced this with Gamay before. Usually the wine is "very" pale even for a pino and smells and tastes like cherry soda pop. Some times the carbonation with tone down but not really go away. We called williams selymn about it and they refunded us and I was wondering if it's something in the winemaking, something that happened in storage or ??? If I had this at a restaurant I would have to decline the wine cause we just can't really drink it but is it just a style of pinot that we don't like?
Cheers! | | | |
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Elizabeth Brown
Grape Fermenter
Posts:540
| | 04/26/2004 10:39 PM |
| Wow - just read this thread and I now know a lot more about this !
Thanks :-) | | | |
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ChangeMe
Master of Wine
Posts:12891
| | 05/30/2004 12:27 AM |
| question pinot gurus.
am i cheating myself by drinking the few pinots i have out of reidel vinium bordeaux stems? or should i buy a set of pinot stems to really enjoy these wines? i don't mind spending the money if it will make a huge difference. | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 05/30/2004 1:11 AM |
| | If you were drinking Grand Cru Burgundies from great years then by all means you should get the Riedel Somm. Burgundy stems. The Spieg Burgundy stems don't create that much difference IMHO. However since they cost about $6 each I'd purchase one and see if you notice any difference. If not then just continue to use your normal glassware. The Riedel Somms are $55+ so just going out and purchasing those is a bit expensive (but worth it for the right wines). | | | |
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mountainman
Mammoth Mountain
Wine Bottler
Posts:3163
| | 05/30/2004 4:04 AM |
| | I have found the nose and consequentially the taste of pinot better out of Riedel Vinum Burg glasses vs. Bdx/cab Vinum glasses | | | |
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ormbee
Barrel Sampler
Posts:2397
| | 05/30/2004 4:34 AM |
| Quote:
I have found the nose and consequentially the taste of pinot better out of Riedel Vinum Burg glasses vs. Bdx/cab Vinum glasses
I did some experiments with CA Pinot over the last year, and I concur. | | | |
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Joseph Bembry
Wine Lover
Posts:4876
| | 05/30/2004 11:52 AM |
| Somms make a difference on the nose. I agree with skwid, though. If only drinking CA Pinot, I don't think I'd make the investment. For good Burgundy, I think it's essential.
jb | | | |
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JonesWineNo1
Sommelier
Posts:8568
| | 05/30/2004 1:46 PM |
| | Well that's more than a little dismissive of California Pinot Noir. Painting with such a broad stroke is not warranted in this instance imo. Cuvee Elizabeth et al are getting served in proper glasses in my house (thanks to WB). Poor Burgundies (and there are many) are not getting served at all. | | | |
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Joseph Bembry
Wine Lover
Posts:4876
| | 05/30/2004 2:11 PM |
| OK, smartypants, let me clarify. Young Pinot (read as primary and fruit-forward) will not gain as much from the glasses as a more mature and/or delicate, nuanced wine. And I still maintain that it is more of a difference for the nose of the wine rather than the palate.
Poor Burgundies are not getting served here either. I said good Burgs.
BTW, Mrs. JW1 is allowing the goofy looking stems now?
jb | | | |
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JonesWineNo1
Sommelier
Posts:8568
| | 05/30/2004 2:16 PM |
| | A baby gift of 4 Sommeliers showed up one day and then she could not say no anymore. Thanks again WB! | | | |
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Joseph Bembry
Wine Lover
Posts:4876
| | 05/30/2004 2:21 PM |
| Good for you. I love them although I only use them maybe 6 times a year. Too much of a pain to clean.
jb | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 05/30/2004 3:15 PM |
| You guys are a kick  !
I gotta come down on Jones' side re. Burgundy v. Ca. Pinot. California Pinot can be just as good if not better than 99% of any Burgundy; so there.
I state this for one main reason... Mr. Skwid believes (and apparantly you also j_b) that Burgundy is the ultimate anything anywhere. He is on a crusade to prove that to both Jones and myself. We have these Pinot showdowns regularly and JW! and I bring some pretty good $50 Ca. Pinot. Skwid brings these $500 Burgundies to convince us they are better. The vote is always 2 for CA and 1 for Burg (duh). Skwid, you'll just have to keep bringing these trophies to compare (and I have this bridge I want to sell you if you think we'll EVER say we like yours better. I know a good thing when I see it ).
Glasses you say... I love my Burgundy Somm. I use it all the time when I am by myself or if skwid brings one of his we will take them to dinner. But with a group I love my $2.00 (amazon.com twofer) Spiegelau. I think the biggest difference is in the nose. One thing wrong with the Somms though (this has only happend once) is once I fell into the thing while taking a drink and almost broke the thing trying to hold on the the top edge while crawling up the side out of the glass. | | | |
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JonesWineNo1
Sommelier
Posts:8568
| | 05/30/2004 3:20 PM |
| | LOL David | | | |
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Joseph Bembry
Wine Lover
Posts:4876
| | 05/30/2004 4:25 PM |
| David, I own way more CA Pinot than Burgundy. So I certainly don't look down on CA Pinot in general. No crusade here, my friend. I am concerned, however, with the increasing number of spoofy Zinots being produced these days. I hope it is a blip on the radar as opposed to an ideal that most PN producers will try to achieve.
And Burgundy is the ultimate, btw. That much is fact. 
jb | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 05/30/2004 4:29 PM |
| Quote:
And Burgundy is the ultimate, btw. That much is fact.
Let me change that just a little:
And Burgundy CAN BE the ultimat...
(Just don't tell skwid I said that)! | | | |
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